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Tip

French toasts

Heat oven to 180C/fan 160C/gas 4. Thinly
slice a baguette into 1cm slices on the
diagonal, then spread out on baking sheets
and drizzle with a little olive oil. Bake for
10 mins, then turn the toasts over and
bake for 5 mins more until crisp, but not
too coloured. Can be made 2 days ahead
and kept in an airtight container.

Method

Heat oven to 180C/fan 160C/gas 4 and
butter a 1kg loaf tin. Roughly chop 3 of
the pork rashers and mix with the thyme
and peppercorns. Set aside. Put the
remaining pork rashers into a food processor
with two-thirds of the chicken livers,
the wine (if using) and 1 tsp salt, then blend
to make a smooth pâté.

Spoon half the pâté into the loaf tin, then
top with the chopped pork mixture and
remaining livers. Spoon the rest of the pâté
mixture over the livers, then lay the 5 smoked
bacon rashers lengthwise over the top.

Cover the loaf tin with foil and put in a
roasting tin. Pour cold water into the roasting
tin until it is half-filled, then bake for 1½ hrs
until the terrine is set. When the terrine is
cool, put another loaf tin on top and weigh it
down (with cans from your storecupboard)
to compress it. Leave overnight in the fridge.
Can be made and chilled up to 2 days ahead.

To serve, turn the terrine out of the tin
and carefully cut into slices with a sharp
knife. Serve with the French toasts (recipe
below) and cocktail gherkins or chutney.

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Comments, questions and tips

Comments

I AM ABOUT TO MAKE THIS RECIPE, SO WHEN I LOOK TO SEE IF FELLOW COOKS HAVE HAD SUCCESS, IT ANNOYS ME WHEN SOMONE HAS ASKED A QUESTION AND NOONE BOTHER'S TO ANSWER IT,
1. CAN IT BE FROZEN
2, HAS ANYONE ELSE HAD JUICES SEEKING OUT WHEN COOKED.
PERHAPS SOMEONE COULD ANSWER BEFORE I SET OUT TO COOK IT.
THANK YOU

It annoys me too when people ask a question without reading the recipe - it tells you it is freezable.
Of course you will have liquid seeping out during cooking - there is nothing to contain it. That is why you must leave it to set completely as the recipe describes and "clean" it before you present it.

Made this last night. Just like diamondlil, when I turned it out this morning there were red juices. However, I tested the terrine with a meat thermometer while cooking and it read 77C which is plenty high enough. Could this just be cooked blood in the meat jelly? There was a lot of meat jelly set around it this morning. The Question is: should I feed it to my guests???

I made this in advance for a dinner party, when turning out after cooling in the fridge overnight, there were raw juices which looked like the liver/pork mixture. Real shame. Off to shops to buy some pate now...

Made this for a buffet to celebrate my mum's 70th birthday.
Went down a treat.
When I make it again I will add a little salt to the pate & the pork mixture as it lacked seasoning.
Added a clove of garlic & a little brandy to the pate mixture.
Fab dish!

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